SERVES 4
PER SERVING
90 CALORIES
0.8G FAT
PREPARATION TIME 15 MINUTES
COOKING TIME 15 MINUTES
4 monkfish tails, approx. 130g each
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground turmeric
pinch of saffron
1 small red chilli, finely chopped
zest and juice of 1 lime
salt and freshly ground black pepper
lime wedges to garnish
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Using a sharp knife, cut down the centre of each tail removing 2 fillets from each tail. Cut away the skin.
3 Mix together the spices and spread the spice mix on a plate.
4 Roll the fish through the spices and place on a non-stick baking tray. Squeeze the lime juice over the fish and bake in the oven for 10–15 minutes.
5 Remove the fish from the oven and allow to rest for 1 minute. Serve on a bed of wilted spinach with steamed vegetables or salad and boiled new potatoes (with skins). Garnish with lime wedges.
TIP When preparing monkfish, rub it with coarse sea salt. This makes it easier to pull away the skin
